Description

Golden, crispy, and oozing with gooey cheese, these Cheesy Potato Puffs are the ultimate comfort food side dish. Fluffy inside, crunchy outside, and packed with cheesy goodness, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale

2 lbs russet potatoes, peeled and diced
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 large eggs
1/4 cup all-purpose flour
1/4 cup whole milk
2 tbsp melted butter
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp chives or green onions, finely chopped (optional)
1/4 cup grated Parmesan cheese (for topping)

Instructions

Place peeled and diced potatoes into a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes, until fork-tender.
Drain the potatoes well and return to the pot. Mash with a potato masher or use a hand mixer for extra smoothness. Stop when the lumps are gone and the texture looks creamy.
Add shredded cheddar, mozzarella, eggs, milk, melted butter, garlic powder, salt, and black pepper to the potatoes. Stir until well combined. If the mixture is too stiff, add a splash more milk.
Sprinkle flour over the mixture and fold in gently. Stir in chives or green onions if using. Mix until the flour is incorporated.
Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with nonstick spray or butter.
Divide the potato mixture evenly among the muffin cups (about 3 tablespoons per cup). Smooth the tops lightly with a spoon.
Sprinkle grated Parmesan over each puff for a crispy, golden topping.
Bake for 18-22 minutes, until the tops are golden and the edges crisp up. Rotate the tin halfway through baking if needed.
Let the puffs cool in the tin for 5 minutes before gently loosening with a knife or spatula. Serve warm.

Notes

For gluten-free, use a 1:1 GF flour blend. You can swap cheeses or add extras like bacon or sautéed mushrooms. Don’t overmix the potatoes for best texture. Let puffs cool slightly before removing from the tin. For extra crispiness, broil for 2 minutes at the end. Store leftovers in the fridge up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 puff
Calories: 130
Sugar: 1
Sodium: 220
Fat: 8
Saturated Fat: 4
Carbohydrates: 12
Fiber: 2
Protein: 6

Keywords: cheesy potato puffs, comfort food, potato side dish, easy potato recipe, kid-friendly, party appetizer, gluten-free option